Ok, maybe this post is ABOUT bananas. Banana Cream Pie, that is.
If you are like me, you always end up with a few bananas that are…shall we say…a little more ripe for eating than I like. While I understand they last longer if you hang them (a useful tidbit if you weren’t aware), I still don’t hang them and the kids rarely go through all of them before I end up with a few stragglers that are starting to get some spots on them. I have found a few creative ways to use up those over-ripe fellas so that they get eaten and don’t become the complaint of “Bananas again, Mom?”.
Besides the old standby of banana bread ( I have a great recipe I will post in the future using just ONE banana if that is all you have) and muffins, cookies are an option as well as pie. Yes, pie. I love pie. Better than cookies and cake, I think. This is an old recipe out of the Better Homes and Gardens Cookbook from the 1960’s that my mother handed down to me. This base recipe can be augmented to make chocolate, peanut butter, and even coconut pie, but for this blog, I am giving you the real deal on a banana pie that is easy, will wow your friends and family, and totally use up those pesky Musas.
What you will need:
1 9-inch pie shell, baked according to package directions and cooled
3/4 C Sugar
1/3 C All Purpose Flour OR 3 Tbs Corn Starch
2 C Milk
3 Slightly Beaten Egg Yolks
2 Tbs Butter
1 Tsp Vanilla Extract
2-3 bananas (The more ripe, the more flavor- Use them before they are totally brown though)
Preheat oven to 350
Slice bananas and place in a single layer ( I like to make the banana slice about ½ to ¾ inch thick).
Combine sugar, salt, and flour (or cornstarch) in a pan and combine.
Slowly add in the milk. Bring to temperature over medium heat until bubbly.
Stir as needed but be careful you don’t scorch the bottom. This will thicken fairly quickly on you once it starts. Nobody like burnt pie flavor. After it starts to bubble, cook for approximately 2 minutes ( you will really feel and see it thicken up on you). Remove from heat.
In a separate bowl, combine some of the mixture you just cooked with the egg yolks, Stirring quickly, and add back into the mixture. It is VERY important that you work fast during this step. You don’t want those yolks to cook up on you before you can get it all combined or you will have pieces of egg in the mix. Once combined, return to medium heat, stirring CONSTANTLY for two minutes. You will really see it thicken up. It will look like a custard. Because it is 🙂
Once you have cooked for an additional two minutes, remove from heat and stir in the butter and vanilla until melted. Now I like to add a half teaspoon more vanilla than the recipe calls for, but that is to my taste. Once everything is all happy and combined, pour over the bananas in the pie shell and bake for 12-15 minutes on 350. Let cool and top with Cool Whip. If you are going to refrigerate (Which is how I like it) then put a little plastic wrap on top of the pie to prevent a skin from forming. Personally, I think it is better chilled.
There you have it! A piece of cake! Or…easy as pie I guess would fit better. Let me know what you think below!
From your political co-host that also likes to cook- Fern Hart